食品外肽酶的研究进展-食品科学.PDF

※专题论述 食品科学 2013, Vol.34, No.07 349 食品外肽酶的研究进展 付 静 (陕西理工学院 陕西省资源生物重点实验室，陕西 汉中 72300 1) 摘  要：外肽酶包括氨肽酶和羧肽酶两大类。当外肽酶催化多肽水解时，产物苦味减轻，同时生成的游离氨基酸和 小肽类物质能够形成食品良好风味，或作为风味前体物质。外肽酶能够在食品后熟阶段起作用，如水果成熟、种子 萌发和肉类陈化，也能够在食品加工处理过程中起作用，如干燥、热处理和发酵，从而决定终产品品质的优劣。外 肽酶在食品中的重要应用主要体现在能够水解疏水性苦味肽，并去除苦味。本文较为系统地综述近年来外肽酶及其 在食品中的研究现状，主要包括外肽酶的分类、结构、反应特性，以及在食品加工过程中对蛋白质水解产物的最终 产品良好风味的贡献机制。 关键词：外肽酶；氨肽酶；羧肽酶；脱苦；风味 Research Progress of Exopeptidases in Foods FU Jing (Bio-resources Key Laboratory of Shaanxi Province, Shaanxi University of Technology, Hanzhong 72300 1, China) Abstract ：Exopeptidases are divided into two subclasses including amino-peptidases and carboxy-peptidases, which can hydrolyze peptide bonds of polypeptides to form the products with less bitter taste, or produce free amino acids or small peptides as pleasant-tasting flavor compounds or as flavor precursors. Exopepetidases may be active during postharvest processes such as fruit ripening, malting and meat aging. They may also be active during food processing such as drying, thermoprocessing, or fermentations. An important role of exopepitdases in foods is the hydrolysis of hydrophobic and bitter peptides. The classification, structure, detection methods, purification methods of exopeptidases, as well as their debittering methods on protein hydrolysates are discussed. Key words ：exopeptidase ；aminopeptidase ；carboxypeptidase ；debittering ；flavor 中图分类号：Q556.3 文献标志码：A 文章编号：1002-6630(20 13)07-0349-06 肽酶是国际生物化学和分子生物学联盟命名委员 (http://www.expasy.ch/enzymes) 。外肽酶只是在蛋白质和多 会(Nomenclature Committee of the International Union of 肽肽链的一侧末端起作用，在肽链N-末端断裂肽键的酶称 Biochemi